Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Tumpeng cone shaped rice surrounded with chicken, omelette eggs, sambel goreng ati (beef liver in sambal), potato perkedel, and tempeh orek. Tumpeng is one of the most famous Javanese dishes.
Nasi kuning with urap, fried beef, anchovy and peanuts, potato and shrimp in sambal.
Selamatan traditional Javanese ceremony usually involved a communal feast of eating together.
Fresh produce including vegetables on sale in pasar pagi (morning wet market) in Surabaya.
The Javanese are an Austronesian ethnic group native to the central and eastern part of the Indonesian island of Java. With more than 100 million people, Javanese people are the largest ethnic group in both Indonesia and in Southeast Asia as a whole. Their native language is Javanese, it is the largest of the Austronesian languages in number of native speakers and also the largest regional language in Southeast Asia. The Javanese as the largest ethnic group in the region have dominated the historical, social, and political landscape in the past as well as in modern Indonesia and Southeast Asia.
A Javanese bride and groom wearing their traditional garb
Samudra Raksa, a 2003 reconstruction of the 9th century Borobudur ship.
A perahu with outrigger, Central Java, between 1924 and 1932.
Cross-section of an outrigger boat, between 1863 and 1900.